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Fast Vinaigrettes

Step one:

Build flavor

Start with finely chopped garlic, ginger, onion, shallot, herbs, or capers, and honey, soy sauce, or dijon mustard (which will help emulsify). Season with salt and pepper.

 

Step Two:

Add acid

A vinaigrette gets its name from vinegar (red- or white-wine, balsamic, or cider vinegar are all good choices), but lemon or lime juice do the trick too.

 

Step three:

Pour in oil

Traditionally vinaigrette are 1 part acid to 3 parts oil, but we also like a light bright 1 to 2 ratio. Use a grassy extra-virgin olive oil for big flavor, or try vegetable, safflower, or light olive oil.

 

Step four:

Mix it up

Shake it in a jar, whisk it in a bowl or whir it up in a blender for a thicker result. Most vinaigrette can be refrigerated in an airtight container for up to 3 days.

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